1)Wash the mushrooms and slice them.
2)Dice the onions, dice the tomatoes. You can even see garlic in the pic. Thats for making the ginger garlic paste.
3)Grate the paneer coarsely.
4)I never use readymade ginger garlic paste. I always crush both ginger and garlic freshly in a mortar pestle to make the paste.
5)Also you could keep the garnish ingredients ready.

The cooking:

1)Heat ghee or oil in a kadhai. Add the black cumin and fry till till it crackles.
2)Add onions.
3)Saute the onions until light brown.
4)Add the ginger garlic paste and saute till the raw smell of the paste disappears.
5)Add mushrooms and stir. Saute for 2 minutes.
6)Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked.
7)Now add the paneer.
8)Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between.
9)Add the tomatoes and saute for 4-5 minutes more. You just want to cook the tomatoes and not make it mushy.
10)Towards the end sprinkle garam masala and stir.
11)Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later.
12)Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander.
13)Serve dhingri dolma hot or warm with phulkas. This recipe even goes well with breads.